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Saturday, March 24, 2012

Vegetarian Egg Foo Yong

From the kitchen of One Perfect Bite...The gods of weather are known to be capricious, but even they are confused this year. I suspect this storm was meant for my friends in Chicago, but while they were dining al fresco, the Snow Queen saw our beautiful greening landscape and, in a fit of pique, decided to dump on it. We don't see a lot of snow here and when this much falls in a short period of time we are marooned on our hillside until the driveway can be cleared. The pantry is always full, so food is not a concern. Trees and power lines are, but that's something we can't control, so we position candles and lanterns and ready the fireplace to do double duty should the need arise. Fortunately, we escaped the brunt of the storm and within 48 hours all traces of the snow have disappeared. It lasted just long enough to be beautiful and while we have loads of downed branches to clear we'll worry about that tomorrow. We have been snacking more than usual, so I wanted something light for tonight's supper. This recipe fit the bill. It is perfect for Meatless Monday or a Lenten Friday and it has the added bonus of being very easy to prepare. I think you'll enjoy this vegetarian version of egg foo yong. Here's the recipe.Vegetarian Egg Foo Yong...from the kitchen of One Perfect Bite inspired by Nancie McDermott

Ingredients:3 tablespoons vegetable oil2 teaspoons chopped garlic3/4 cup shredded carrots3/4 cup shredded napa cabbage3/4 cup bean sprouts1/4 cup chopped green onion2 tablespoons chopped fresh cilantro2 tablespoons soy sauce1/2 teaspoon sugar3 eggs, beaten well1 teaspoon Asian sesame oil1 teaspoon saltBrown Sauce (see below)Directions:1) Heat a wok or a medium skillet over high heat. Add 1 tablespoon of vegetable oil and swirl to coat pan. Add garlic and toss until fragrant.2) Add carrots and toss until they are shiny and beginning to soften, about 15 seconds. Add napa cabbage, bean sprouts and green onion and toss well.3) Add cilantro, soy sauce, and sugar, and cook, tossing often, until cabbage and carrots are just tender, 1 to 2 minutes more. Transfer to a plate and spread it out into a single layer to help it cool quickly.4) Meanwhile, combine eggs, sesame oil, and salt in a medium bowl. Stir with a fork to combine everything well. When the carrot mixture is no longer steaming, add it to eggs and stir quickly to prevent eggs from sticking and mix everything well. (If using Brown Sauce, make it now and keep warm until serving time.)5) To cook omelets, use either a wok or a small deep skillet, so that you can make plump pancakes. Heat wok or skillet over high heat. Add about one-third of remaining oil and swirl to coat pan. Add about one-third of egg-vegetable mixture and tilt pan to spread it out a little. Fold down edges gently as they set, and keep swirling to encourage uncooked egg to contact pan. Shake pan to loosen omelet.6) When omelet is mostly set, flip it over to cook other side. Cook until the omelet is set in center, and then transfer to a serving plate. Repeat to make two more omelets, and serve hot or warm. Yield: 3 servings.Brown SauceIngredients:1/2 cup + 2 tablespoons water2 tablespoons soy sauce1/2 teaspoon sugar1/4 to 1/2 teaspoon salt2 teaspoons cornstarch2 tablespoons water1/4 teaspoon Asian sesame oil

Directions:Combine 1/2 cup of water, soy sauce, sugar, and salt in a small saucepan over medium-high heat. Bring to a rolling boil and stir to dissolve sugar and salt. Combine cornstarch and 2 tablespoons water in a small bowl and stir well. Add to pan and stir quickly to mix it into sauce. As soon as the mixture thickens and returns to a boil, remove from heat, stir in sesame oil, and set aside. Serve hot or warm.

26 comments
:

Hi Mary, I haven't tried the vegetarian version of egg foo yong b4, thanks for sharing this recipe with us! The shots of the snow look really beautiful! Sydney doesn't experienced snowing in winter, in order to see the snow, we have to drive out of the city for few hours!Being living in Sydney for 12 years, the 1st time for me to see snow wasn't in Australia but in Japan, funny huh?

Snow makes so beautiful landscapes... I know this time of year, we really prefer the tender green color of the grass and the trees, but your pictures are really beautiful! Love this recipe, it's simple and it looks quite tasty!

Hi Mary, this is a great recipe and a keeper! I love egg foo young, especially shrimp, and I just need a couple of ingredients here and I will be making this. I am sure your brown sauce is much better than the gloppy one from the take-out place. xo

I don't eat egg foo yong very often but I do enjoy it when I have it. I like the idea of making it at home since I can control the ingredients and how oily it it. This looks very good. I'm keeping my fingers crossed that we don't get a late spring snowfall like you- it always rips up the trees and everything is greening up and coming to life so nicely now.

Yes, the weather is crazy. I live in Chicagoland and it was so warm, in the 80's until today. Our mulberry tree is budding and that has never happened before the end of May, early June. And we've had little snow, not that I miss it! Your dish looks delicious. I've never had it and will have to do something about that. Have a good weekend!

Dear Mary, The Snow Queen does have a sense of humor. I think everything is just confused this year. The buds are coming out and things are blooming. Just seems a little too early, but it is pretty. I am glad you are fine and everything is doing well.The egg foo yong does look like a nice meal for a Lenten dinner.Blessings my dear friend, Catherine xoxo

Mary, this looks wonderful! Believe it or not, egg foo yong was one of the first things I ever cooked as a child. My sister and I used to make it when my mom would leave as she didn't like us messing up her kitchen! :) Your's look delish!

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